Thursday, March 22, 2018

experiment #73 - Cobaya Upland with Chef Justin Smillie

We've been working for quite a while to line up a Cobaya dinner with Justin Smillie, the New York based chef of Upland, who opened a second location in Miami Beach's South of Fifth neighborhood a little more than a year ago. So when things finally came together, we launched it, even if it was less than a week since our last event. His dinner was entirely off-menu but entirely in keeping with the "California cuisine" spirit of the place.

You can see all the pictures in this Cobaya Upland flickr set. Here's what we had:

spinach, asparagus, fava, artichoke, crispy mushroom, cotija
Lanson Brut Rosé NV

crispy coconut soft shell crab, hemp + soft herbs
Adams & Haart, Goldtropfchen, Riesling Kabinett, Mosel, Germany 2016

hot smoked tuna cheek, spicy mango
Chateau d'Epiré, Savennieres, Loire Valley, France 2014

salt marsh lamb BBQ, sweet potatoes, sprouted lentils + green sauce
K Vintners Guido Sangiovese, Walla Walla Valley, Washington 2013

strawberries, vanilla ice cream, granola
La Chapelle de Lafaurie-Peyraguey, Sauternes, France 2012

A big thank you to Chef Smillie, to his CDC Francis Derby, to the wonderful crew at Upland for keeping everything running so smoothly, and as always most of all to the guinea pigs whose interest and support make these events possible.

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